Mahogany Color-Block Ice Cream
Combine sea salt caramel ice cream, lychee sorbet, and mango sorbet to create a color-blocked ice cream.
Ingredients
Sea Salt Caramel Ice Cream
1.55 kg
Lychee Sorbet
1.25 kg
Mango Sorbet
1.25 kg
Instructions
1
Freeze Tools
Place lidded ice cream containers and small utensils (spatula, ice cream scoop, offset spatula) in the freezer to freeze.
2
Mix and Freeze
Whip and freeze the sea salt caramel ice cream, lychee sorbet, and mango sorbet separately, then layer them in a bowl. Place back in the freezer to freeze.
3
Fill Containers
Use the ice cream scoop to fill containers with ice cream, ensuring you scoop all three components that make up Mahogany ice cream each time to achieve the desired color-block effect. Use a stainless steel spatula to smooth the ice cream surface in the container, then put on the lid.
